Slow-Cooker Beef Ragù With Basil Gremolata

Slow-Cooker Beef Ragù With Basil Gremolata
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Combine the tomatoes (with their juices), tomato paste, onion, thyme, and 2 cloves of the garlic in a 4- to 6-quart slow cooker. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper; place on top of the liquid. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Shred the meat, using 2 forks.
  2. Combine the basil, lemon zest, oil, the remaining clove of garlic, and ¼ teaspoon each salt and pepper in a small bowl.
  3. Twenty minutes before serving, cook the pasta according to the package directions. Serve the pasta topped with the beef ragù. Garnish with the basil gremolata and grated Parmesan.
By October, 2013

Nutritional Information

  • Per Serving
  • Calories 600
  • Fat 12g
  • Sat Fat 4g
  • Cholesterol 71mg
  • Sodium 670mg
  • Protein 48g
  • Carbohydrate 72g
  • Sugar 8g
  • Fiber 5g
  • Iron 7mg
  • Calcium 48mg
What does this mean? See Nutrition 101 .

Quick Tip

Hamilton Beach Simplicity 6-Quart Slow Cooker
Make the ragù up to two days in advance.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.